Beef ragout w/ sun-dried tomatoes and winter squash
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Beef ragout w/ sun-dried tomatoes and winter squash
  Beef    Tomatoes    Squash  
Last updated 6/12/2012 1:08:03 AM. Recipe ID 34343. Report a problem with this recipe.
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      Title: Beef ragout w/ sun-dried tomatoes and winter squash
 Categories: Magazine, Meats, Soups/stews
      Yield: 8 Servings
     10    Sun-dried tomatoes; not oil
           .  packed
      4 lb Beef chuck; trimmed, cut
           .  into cubes
    1/2 c  Flour; all-purpose
      4 tb Olive oil
      2 lg Onions; sliced
      3 md Carrots; thinly sliced
      3 c  Beef broth
      1 c  Red wine
    1/4 c  Balsamic vinegar
    1/4 c  Tomato paste
      3 cl Garlic; minced
      4    Sprigs fresh parsley
      2    Sprigs fresh thyme
      4 c  Butternut squash; peeled,
           .  cut into 1" chunks
    1/2 ts Salt
    1/4 ts Black pepper
      1 pk Frozen green peas; 10oz
  1. Bring small saucepan of water to a boil. Add tomatoes; cover and
  remove from heat. Let tomatoes stand 20 minutes to soften, then drain
  and quarter; set aside.
  2. In large plastic or paper bag, coat beef with four in 2 batches,
  shaking offexcess. Place in single layer on wax paper.
  3. Warm 3 tablespoons of the oil in 8-quart Dutch oven over
  medium-high heat. Add beef in batches so pan is not crowded. Cook
  until browned on all sides. (Add a bit of additional oil if needed.)
  Remove to large plate.
  4. Warm remaining 1 tablespoon of oil in same pan over medium high
  heat. Add onion; cook 10 minutes, or until lightly browned, stirring
  occasionally. Reduce heat; add carrots and cook 3 minutes. Add broth,
  wine and vinegar, stirring to scrape up brown bits. Stir in quartered
  tomatoes, beef and juices, tomato paste, garlic, parsley and thyme.
  Cover; bring to a boil. Reduce heat and simmer 1 1/2 hours, or until
  the meat is almost tender, stirring occasionally.
  5. Add squash, salt and pepper and bring back to a simmer. Cover and
  cook 15 minutes, or until squash is fork-tender.
  Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool,
  then freeze for later use. To remaining stew, add peas (if desired)
  and wamm thnough. (Approximate microwave times: Defrost 40 minutes:
  to reheat, add peas and cook 8 minutes, stirring once or twice.)

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Recipe ID 34343 (Apr 03, 2005)

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